Who’s in the mood for chocolate today? Author Carly Ellen Kramer is here with a sweet idea! She is the author of the food fiction novel “How to Bake a Chocolate Soufflé.” While Carly is here to visit as part of her blog tour, I thought we could whip up Mrs. Baptiste’s Chocolate Soufflé, which is the recipe on page 8 of the book.
Let’s do this!
Mrs. Baptiste’s Chocolate Soufflé
Grease four single-serving ramekins with real butter and dust with sugar. Set aside. Set a metal mixing bowl over the top of a pot containing one inch of softly boiling water. The bottom of the mixing bowl should not touch the water in the pot. In the mixing bowl, melt ½ cup of dark chocolate chips. Stir well.
Add three room temperature egg yolks and ½ teaspoon of pure vanilla extract to the bowl and mix well. The mixture will harden a bit – don’t worry, this is normal.
In a separate mixing bowl, exorcise six egg whites – beat the Devil out of them!
As you beat the egg whites, add ¼ teaspoon cream of tartar and 1/3 cup of white sugar, a little at a time. When the egg white mixture forms stiff peaks, fold into chocolate mixture. Be careful not to mix the air right out of the egg whites!
Pour soufflé mixture into prepared ramekins and bake in a preheated, 375 degree oven for 20 minutes. Serve immediately. Okay, serving immediately now, as per the directions above!
Wow, Carly, I hadn’t made a chocolate soufflé before so I’m glad you were here with the recipe to show it us exactly how to do it. Here, would you readers like some too? Coming right up!
And while I’m doing the serving (I hope we have enough) of the tasty chocolate dish, let’s give the spotlight to Carly Ellen Kramer as she reads an excerpt from How to Bake a Chocolate Soufflé.
Take it away, Carly!
Excerpt from “How to Bake a Chocolate Soufflé”
“After a bit of English – to – French improvisation, I realized that Mrs. Baptiste didn’t tell me to ‘exercise’ the egg whites. She told me to ‘exorcise’ the egg whites, or ‘beat the Devil’ out of them!” Laughter ensued. “On my second attempt, that is exactly what I did. I beat those egg whites until I thought my arm was going to disconnect at the shoulder. If anyone would have seen me toiling away in my tiny, ill equipped kitchen, I’m sure they would have laughed out loud. I worked up a sweat. I honestly thought I pulled a bicep. But do you know what? That soufflé was fantastic!” Several women in the audience began to laugh.
“The reason I’m sharing this story is because dreams are like that.” The room became silent.
“You can hold onto a dream, go after it with a halfway decent effort, and end up with a fairly respectable result. Heck, that’s what most people do – ‘exercise.’ But what if your dream is so big you can barely hold it in your arms? What if your dream is so fantastic that it seems almost implausible? What if ‘a fairly respectable result’ isn’t good enough? Well, then you take your Abbott College education, you take the ambition and the values to which Dean Riley referred, and you go after your dream like the Devil itself is on your heels! ‘Exorcise!’” The room erupted enthusiastically.
“That brings me to my next point, the one nobody really wants to talk about. Sometimes, the monster under the bed is real.”
~Excerpt from “How to Bake a Chocolate Soufflé,” page 5
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Do you like food fiction books? If so, you can find out more about the book “How to Bake a Chocolate Soufflé” at Amazon. If you want an author signed copy of her book, you can get it exclusively from her blog “Crowded Earth Kitchen.”
As well, feel free to connect with author Carly Ellen Kramer at Goodreads, where you can also see her book’s ratings and reader reviews.